4
Veal Carpaccio, fried onion oil, ginger vinegar and parmesan cheese
Ingredients
- 400 gr of veal loin
- 4 dl vegetable oil
- 1 Cévènnes onion
- 25 cl white vinegar
- 1/2 ginger root
- 50 gr aged parmesan cheese
- affilla cress
- shiso
- violets
- salt
- pepper
0 - 30 minutes
veal loin
***
prepare fresh
Culinaire Saisonnier
Preparation
Tightly roll the meat in film foil and freeze it. Peel the onion, cut it in rings, put it in the cold oil, place it on the fire and fry until the onion has a nice, golden brown color. Drain on kitchen paper and keep the oil serparate. Peel and cut the ginger in nice pieces and put it in the vinegar. Bring it to a boil, take it off the fire and let it simmer.
Cut the meat in thin slices, put these on the plate and season with fleur the sel and pepper from the grinder. Emulsify the oil with the ginger and spread it on the meat. Place some cress on the meat and garnish with parmesan curls and fried onion rings. Finish with the flowers.